Balsamic Mixed Vegetable Roast Recipe

Name: Balsamic Mixed Vegetable Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants, unpeeled, cut crosswise into 1/4-inch thick rounds; 2 teaspoons of salt, divided in half; 1 cup extra-virgin olive oil; 1/3 cup balsamic vinegar; 1/2 teaspoon freshly ground black pepper; 1 1/2 pounds zucchini, washed, dried, and cut on the bias into 1/4-inch rounds; 3 large red onions, sliced into 1/4-inch rounds; 2 medium red bell peppers, cored, seeded, and cut into 3/4-inch squares; 2 medium yellow bell peppers, cored, seeded, and cut into 3/4-inch squares; 6 large heads of endive, cored, halved, and quartered lengthwise; Garnish: 4 sprigs fresh basil

Servings: persons

2 medium eggplants, unpeeled, cut crosswise into 1/4-inch thick rounds
2 teaspoons of salt, divided in half
1 cup extra-virgin olive oil
1/3 cup balsamic vinegar
1/2 teaspoon freshly ground black pepper
1 1/2 pounds zucchini, washed, dried, and cut on the bias into 1/4-inch rounds
3 large red onions, sliced into 1/4-inch rounds
2 medium red bell peppers, cored, seeded, and cut into 3/4-inch squares
2 medium yellow bell peppers, cored, seeded, and cut into 3/4-inch squares
6 large heads of endive, cored, halved, and quartered lengthwise
Garnish: 4 sprigs fresh basil

1
1.
2
Place a layer of paper towels over a baking sheet.
3
Arrange the eggplant in single layers and sprinkle with 1 teaspoon of salt.
4
Let stand for 30 minutes.
5
Pat dry.
6
2.
7
Preheat the oven to 450F.
8
3.
9
Whisk together the olive oil, vinegar, remaining salt, and pepper, and set aside.
10
4.
11
Divide the eggplant, zucchini, red onions, peppers, and endive between 2 large baking pans with sides.
12
Gently toss the vegetables with 3/4 of the blended oil and vinegar.
13
Place 1 baking sheet on the bottom oven rack and the second on the middle rack.
14
Roast the vegetables for 15 to 20 minutes, turning them once and rotating the pans between the shelves after 10 minutes.
15
The vegetables should be crisp to the bite when they are done.
16
5.
17
Arrange the vegetables in colorful bunches on round or oval platters, mixing together the different types of vegetables.
18
Sprinkle the vegetables with salt and pepper, and drizzle them with the remaining olive oil/balsamic vinegar dressing.
19
Serve at room temperature.

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium eggplants, unpeeled, cut crosswise into 1/4-inch thick rounds, 2 teaspoons of salt, divided in half, 1 cup extra-virgin olive oil, 1/3 cup balsamic vinegar, and more.

Yes, Balsamic Mixed Vegetable Roast falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Balsamic Mixed Vegetable Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions